Ingredients
- 1 x pack of Obento Yaki nori for sushi
- 3 cups sushi rice
- 2 tbsp Rice wine vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp Chilli powder
- 1 tsp garlic powder
- 1 tsp olive oil
- 1 kilo prawns, peeled
- 1 x avacado, sliced
- 2 x cucumber, sliced length ways
- Soy sauce
- Pickled ginger
- S&B wasabi
- Sesame seeds (optional)
Method
- Place a tablespoon of olive oil in a pan over medium heat and then add the prawns. Sprinkle the chilli powder and garlic powder over the prawns, mix in and cook for 3 - 5 minutes, or until prawns change colour on both sides. Then set aside the prawns to cool slightly.
- Prepare the rice per packet instructions. While rice is cooking, mix together the sugar, rice wine vinegar and salt. When the rice is cooked, mix in the sauce to add flavour to the rice before allowing the rice to cool.
- Slice up the avocado and cucumber length ways and set aside.
- Fill a small bowl of water to help prepare your sushi rolls and keep rice from sticking to fingers.
- Place Yaki nori sheet smooth side down atop a sheet of baking paper or bamboo sushi rolling mat. If using baking paper, you want to be able to pick up the edge of the paper closest to you and then use it to help you roll the nori sheet over so you don’t rip the nori while also using the baking paper to press the sushi roll together. This means you should have about half a finger of baking paper available before the start of the nori sheet atop it.
- When rice is no longer hot, dip fingers in the water bowl before picking up a handful of rice and smoothing it evenly over the entire nori sheet, leaving about 2cm at the far end of the sheet free from rice.
- Place the prawns (about 4 or 5) in a line on the section of nori sheet closest to you. Then add cucumber and avocado, keeping ingredients close to one another on the sheet (but they don’t need to be all piled on top of eachother.
- Lift the front of the bamboo mat or baking paper closest to you and begin rolling your sushi. You may have to use your other fingers to keep some of the ingredients steady as you roll. Roll once and then press down before rolling again. You can dab some water along the last line of the nori sheet to help it stick to the rest of the roll. Press tightly before removing the sushi roll from the paper/mat.
- Sprinkle a plate with sesame seeds and roll the sushi roll for some added flavour/texture.
- Prepare a dipping sauce by adding some soy sauce with some sesame seeds. Serve with sauce, pickled ginger and wasabi!
Product used in recipe
- S&B - S&B Japanese Wasabi Tube Paste 43G
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- OBENTO - OBENTO YAKI NORI FOR SUSHI
